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Stir It Up

  • Food Allergies | Part I

    By Chef David “Smitty” Smith ·   Food allergies are estimated to be responsible for how many ambulatory care visits in the U.S. every year: 100,000, 10,000, 300,000 or 50,000? That is one of the questions on a test given to all the wait staff at Mikuni restaurant. Ten or 20 years ago, if you asked a chef how many […]
  • Eggs and the Surplus Dinner Ingredients

    By Chef David “Smitty” ·   I’m sure the first comment or question I get about this article will be: “Where did you get that title?” So, that’s what I’ll answer before I write anything else. After hiking up to Gold Coast for my first hike, I ran into Eric and Denise. While Eric was talking to some of the […]
  • Welsh Rarebit

    By Chef David “Smitty” Smith on April 8, 2015
    By Chef David “Smitty” Smith ·  Not being able to ski this year has been a pretty tough thing for me. It is the first time I’ve missed a year since I first started skiing at 15. Recently, I took the Funitel up to Gold Coast at Squaw to check out the top of the mountain for some of my […]
  • Blueberry Pecan Strudel

    By Chef David “Smitty” Smith on March 11, 2015
    By Chef David “Smitty” ·   The last article I wrote was the Chicken wrapped in Phyllo dough and I have received a few questions about the dough. I was asked about ideas regarding the leftover dough. Of course, as long as you wrap it well, it can be refrozen and used at a later date. I’ve had luck using […]
  • Apple Strudel

    By Chef David “Smitty” Smith on March 11, 2015
    By Chef David “Smitty” Smith ·   While I was doing my apprenticeship, the resort I was working at had not only Master Chef Anton Flory, but for six months had one of the top pastry chefs from New York City working there. It was a great opportunity to learn as much about pastries and desserts as I could, so […]
  • Chuck’s Chicken in Phyllo Dough

    By Chef David “Smitty” Smith on February 25, 2015
    The last time I worked in Stowe, Vt., was the summer of 1997. I was passing through town saying hi to friends on the way to Cape Cod to find my summer job. When I stopped by the Mountain Company to see friends, management asked me if I would stay for the summer and run their fine dining restaurant at […]
  • Quinoa Salad with sweet potatoes and apples

    By Chef David “Smitty” Smith on February 11, 2015
    By Chef David “Smitty” Smith ·  It’s Super Bowl Sunday and I’m writing this article before going out to find a quiet seat. I mention this because when you think of Super Bowl Sunday and food, what comes to mind is fried chicken wings, big plates of nachos, and lots of other greasy appetizers that are great in moderation but […]
  • Cream Soup

    By Chef David “Smitty” Smith on January 28, 2015
    By Chef David “Smitty” ·  In my last article, I talked about broth soups and chowder (visit TheTahoeWeekly.com to read the article). With the cream soups, the group that I didn’t get to in the last edition, there can be room to add to the menu, such as a grilled cheese sandwich. This group is the most versatile because it […]
  • Basic soups

    By Chef David “Smitty” Smith on January 14, 2015
    By Chef David “Smitty” Smith   Now that the holidays are over and we are all essentially trying to get back to a somewhat normal schedule, one of the biggest areas we concentrate on is our eating habits. Over the holidays, there is one basic truth and that is that all of our eating habits and schedules are thrown so […]
  • Using holiday leftovers

    By Chef David “Smitty” Smith on December 30, 2014
    By Chef David “Smitty”     I’m not quite sure why it is, but have you ever noticed how there are a lot of people that look forward to leftovers more than the main meal? Growing up, we were all excited for the holiday turkey dinner. It meant real mashed potatoes, mushroom gravy, stuffing, seconds and sometimes even thirds. The […]